Ingredients for 4 people:
4 large floury potatoes
4 tablespoons butter
4 chicken breast fillets (approx. 100 g each)
2 slices of sandwich toast
50 g butter
salt
Pepper from the mill
1 pinch of sugar
12 cherry tomatoes
1 romaine lettuce
50 g grated parmesan cheese
1 egg yolk
1 clove of garlic
100 ml vegetable oil + 2 tablespoons for frying
juice of a ½ lemon
Also:
Aluminum foil
Preparation:
1. Preheat the oven to 200 °C top/bottom heat (convection oven 180 °C).
2. Wash potatoes, wrap in aluminum foil, place on a baking sheet and bake in the oven for about oven for approx. 1.5 hours.
3. During this time, prepare the filling. Cut washed cherry tomatoes into quarters. Cut lettuce into small pluck. For the Caesar dressing, chop garlic very finely and mix with egg yolk. Mix. Pour in oil while stirring constantly. Stir in lemon juice. Season with salt, pepper and sugar to taste.
4. Cut toast into cubes. Heat butter in a frying pan, add bread cubes and fry until golden brown on all sides. Season with salt. Wash chicken breast fillets and pat dry. Heat oil in a large frying pan, fry chicken breast fillets on both sides for about 7 minutes. Season with salt and pepper.
5. Remove potatoes from oven, cut in half, remove half from each skin, mash with butter and salt and return to potato. Dice chicken breast and add to potato along with tomatoes, lettuce, Parmesan cheese, Caesar dressing and croutons.
Preparation time approx. 40 minutes (plus waiting time).
Nutritional values per serving approx.:
Calories: 521
joules: 2184
Protein: 25,3 g
Fat: 30,0 g
Carbohydrates: 36.8 g
(FoodCentrale by ddp images)
